Join us as Ananya brings you a traditional Bengali recipe as part of our #UnitedBySwad special. Learn how to make Dhakai Chicken Roast Or Murgh Roast preparation which involves fried chicken bathed in a creamy and spice infused gravy. Make this delicious recipe in the comfort of your kitchen and help us revive this lost recipe.
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Ingredients:
4 whole chicken leg
1/2 cup Beresta or fried onions
1/3 cup onion paste
1/2 tbsp ginger paste
1 tsp garlic paste
3 tbsp yogurt whipped
1/2 cup malai
1 tsp turmeric powder
2 tsp red chili powder
3 tsp special roast spice powder
2 green cardamom
1 one inch cinnamon stick
2-3 bay leaves
4 tbsp mustard oil
1 tbsp ghee
Salt to taste
For the special roast spice powder:
8-10 green cardamom
1 one inch cinnamon stick
1 tbsp shah jeera
1/2 nutmeg
1/2 tbsp mace
1 tbsp white pepper
Method:
– Carefully make 3-4 deep slit marks on both sides of the chicken legs with a sharp knife. Marinate with a little turmeric powder, red chili powder, and salt.
– Heat oil in a pan, when smoking hot, sear the chicken pieces over a high flame for 3-4 odd minutes. Flip over, cook the other side for another 2-3 minutes. Keep aside in a separate bowl.
– Into the same oil, stir in the onion paste, ginger paste, garlic paste, turmeric, red chili powder, cook till the onions are cooked and the raw smell of onions is no longer there.
– Reduce the heat, gently pour in the whipped yogurt into the pan while stirring continuously. (You do not want the curd to split.
– Reducing the flame and continue stirring are key here.)
– Add saute till oil starts to release from the masala.
– Place the chicken legs gently in the pan, add ½ a cup of warm water, give it a hearty mix and bring the curry to a gentle simmer.
– Heat the ghee in a separate small pan, when smoking hot, throw in the crushed green cardamom, cinnamon and bay leaves. Allow the spices to splutter.
– Once the spices have released their aroma, gently pour over the chicken.
– Now crush the fried onions in your palm, sprinkle over the chicken.
– Reduce the flame, stir the malai into the curry. Give it a hearty stir, cover and cook for 5-7 minutes till the chicken is tender and the gravy has thickened to almost a coating consistency.
– Sprinkle in the special roast spice powder. Give it another mix. Adjust seasonings. Cover, allow to rest for 10 minutes. Serve hot.
For the special roast spice powder
– Dry roast the green cardamom, cinnamon, shah jeera and white pepper. Allow the spices start to release their aroma.
– Transfer to an electric grinder, add the nutmeg and mace, grind to a fine powder. Store it in an airtight container.
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